Maple Muesli Slice

Well we have finally got our Facebook page up and running and at the insistence of our almost teenage children we’re also looking into setting up an Instagram account. It’s amazing just how many hours you can lose sitting in front of a computer, trying to force it to bend to your will, but how quickly kids seem to pick up all things computer related! It’s somehow much harder for those of us in an older generation – we can’t be sure, but we think there may be genetic mutation involved!


Today we’re making a firm family favourite, Maple Muesli Slice. If we could only use one word to describe this slice it would definitely be moreish – it’s hard to stop at one little square. The recipe is from the Chelsea Sugar website and is permanently in Abby’s freezer. Chelsea say you can use honey or maple syrup, but Abby only ever uses maple syrup because, hey, it’s maple syrup!  We have also added white chocolate chips which basically totally melted into the mix but were still delicious.  As mentioned above, this freezes really well and is great eaten straight out of the freezer (we have both tested this on several occasions just to be sure!). It’ll also keep well in an airtight container for several days. Feel free to substitute the craisins for dried apricots or sultanas too.


There’s a bit of a trick to this recipe in that you can’t under-cook the slice, if anything slightly overcook it.  This is always a challenge for Leigh who is a serial under-baker, so if that’s you too, take a deep breath and step away from the oven!  Leave it in until the top is bubbly and a lovely deep golden brown, which will help it hold together and have an amazing crunch when eating.

Maple Muesli Slice




125 grams butter melted

1/2 cup raw sugar

3-4 Tablespoon maple syrup

2 1/4 cup rolled oats

1/4 cup coconut

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup craisins


Preheat your oven to 180 degrees (Celsius). Lightly grease and/or line your dish, we use a 21 cm x 21 cm square tin.

In a large pot melt the butter, sugar and maple syrup together.  Remove from the heat and add the remaining ingredients. Mix well.  Press the mixture into the prepared tin and cook for 25-30 min or until golden brown.  Cool completely in the tin before cutting.



Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

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